Zucchini Lasagne

The weather's turning and the salad leaves are looking less than appetising. So it’s time to swap cook books and get into those winter warming recipes we all love! (With a twist).

Lasagne with zucchini pasta.

Ingredients:

500g lean minced beef or lamb

1 onion

2 cloves of garlic

1 beef stock cube

1 tin of chopped tomatoes

Handful of mushrooms

Frozen peas

4-5 zucchinis

1 large tub of cottage cheese

1 tub of ricotta

Salt, pepper, cayenne pepper

Method:

-Finely chop the onion and soften in a large pan with two grated cloves of garlic and a tablespoon of oil.

-Add the minced meat and keep stirring until brown.

-Crumble over the stock cube, then add the chopped mushrooms, tinned tomatoes and as many frozen peas as you fancy (two handfuls is normally enough).

-Stir well, season with salt and pepper and leave to simmer on a low heat for 30 minutes.

-Grab a large oven proof dish, and spoon in a thin layer of the cooked mince, layer on top of that 1 thin layer of zucchini, (using a vegetable peeler will create thin even slices).

-Now spoon over a thin layer of cottage cheese, with small teaspoons of ricotta randomly put throughout. Season with salt, pepper and a sprinkling of cayenne pepper.

-Repeat this process again, mince-zucchini-cottage cheese and ricotta.

-Finish off with a sprinkle of grated cheese and place in the oven for 40-45 minutes or until a knife easily goes though the layers of zucchini.

And there you have it! A toe-warming, healthy and delicious lasagne.